Dorayaki – pancakes with sweet red bean filling Recipe
Dorayaki are two fluffy pancakes sandwiched with sweet red bean paste, popular in Japanese convenience stores and snack vending machines. They taste like a cross between a crêpe and a sponge cake, and the bean filling is sweet and creamy, a bit like a thick jam. They make a great dessert with tea or a sweet snack for a lunchbox.
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
6
Ingredients
- wheat flour - 150 g
- egg at room temperature - 2 piece
- sugar - 70 g
- honey - 1 tablespoon
- baking powder - 1 teaspoon
- water add a little more if needed - 40 ml
- vegetable oil for greasing the pan - 1 teaspoon
- sweet red bean paste anko ready-made, smooth or with chunks - 200 g
Main Ingredient:
wheat flour
Preparation
- In a bowl, whisk the eggs with the sugar and honey by hand for 2–3 minutes, until the mixture is paler and slightly fluffy.
- Add the sifted flour and baking powder and mix until just combined. The batter will be thick.
- Gradually add the water, stirring, until you get the consistency of a thick crêpe batter that slowly runs off the spoon. Set the batter aside for 10 minutes to let the baking powder start working.
- Heat a non-stick pan over low–medium heat. Lightly grease it with a very thin layer of oil, then wipe off any excess with a paper towel – the surface should be only lightly oiled.
- Spoon small portions of batter onto the pan (about 2 tablespoons per pancake), trying to keep them round and similar in size. Cook for 1.5–2 minutes, until small bubbles appear on the surface and the edges start to set slightly.
- Carefully flip the pancakes and cook for another 1 minute, until the second side is golden. Transfer the cooked pancakes to a plate and cover with a cloth so they don’t dry out.
- Repeat until you use up all the batter – you should get about 12 pancakes.
- When the pancakes have cooled slightly, spread 1–1.5 tablespoons of anko paste on half of them, leaving a small margin at the edge.
- Cover each filled pancake with another one and gently press the edges so the filling spreads out and doesn’t ooze out.
- Serve immediately or once completely cooled, as a sweet snack.
Storage
In fridge:
3 days
Freezing:
Yes
Dorayaki przechowuj w lodówce w zamkniętym pojemniku, aby nie wysychały. Przed jedzeniem możesz je lekko ogrzać w temperaturze pokojowej lub kilka sekund w mikrofalówce.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
